Cevapcici With Paprika Lecho

I love this recipe because it's finger lickin good! I ALWAYS at least triple the recipe & look forward to a little left over Lecho that I can then eat with rice. There is never any Cevapcici left over. The only reason there's any Lecho left over is that my youngest refuses to eat anything but raw paprikas! (Adapted from Ursula Summ)

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• For the Lecho

• 1  medium onion, sliced thin
• 2  red peppers (sliced in rings or strips or combination)
• 2  yellow peppers (sliced in rings or strips or combination) or 2  oranges
• 1  green pepper (sliced in rings or strips or combination)
• 1  tablespoon olive oil or 1  tablespoon  vegetable oil
• 2  tablespoons  vegetarian  vegetable soup mix
• 1  tablespoon sweet paprika

• For the Cevapcici

• 1  small onion, chopped fine
• 3  garlic cloves, pressed
• 1  small egg
• 300  g  chop  meat
• 1  teaspoon sea salt
• 1⁄8 teaspoon cayenne pepper
• 1 -2  teaspoon  sharp paprika
• 1  tablespoon olive oil

Directions

1. Lecho: Sauté onions and peppers in oil in a Teflon pan over medium heat for 8- 10 minutes.
2. Stir occasionally.
3. After 10 minutes add the soup powder, sweet paprika and a little water if necessary.
4. Cover and reduce to low heat till finished (about 10 min.).
5. Cevapcici: In the meantime mix all the cevapcici ingredients together well except the oil.
6. Form thumb shaped rolls.
7. Heat the oil in a large frying pan (ideally Teflon coated) and brown the cevapcici on all sides until crispy brown.
8. ENJOY!